Littleneck Clams In the Style of Escargot

Ingredients

• 2 pounds littleneck clams (about 24 clams), scrubbed
• 4 cups ice cubes
• 1/4 cup plus 1/4 teaspoon fine sea salt, divided
• 1/4 cup unsalted butter, softened
• 2 garlic cloves, finely chopped
• 1 tablespoon minced shallot
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon dry white wine
• 1/4 teaspoon black pepper
• Crusty bread, for serving

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